Canned Tomato Relish

Course: Condiment, Preserves

Cuisine: North American

Prep Time: 1

Cook Time: 1 30

Resting Tome: 8

Total Time: 10 30

Servings: servings

Calories: 42kcal

Author: Lord Byron's Kitchen

Spoon this Canned Tomato Relish onto hamburgers, hotdogs, sausages, and sandwiches too. Prepared with cucumbers, bell peppers, zucchini, onion, and tomatoes, this relish is the best way to preserve all of that homegrown late-summer harvest!

Print Recipe

Ingredients

16 cups chopped tomatoes, core, seeds, and pulp removed and discarded
8 cups chopped cucumbers
4 cups chopped bell peppers
4 cups chopped zucchini
4 cups chopped onion
1/4 cup pickling salt
6 cups white vinegar
1/2 cup tomato paste
3 tablespoons mustard seeds
1 tablespoon celery seeds
1 teaspoon allspice
8 cups sugar

Instructions

Add the cucumbers, zucchini, onions, and bell peppers to a large bowl. Fill the bowl with cold water until it reaches just half an inch above the layer of veggies.
Add the pickling salt and toss all of the veggies together very well to mix the salt through. Set aside for a minimum of 8 hours or a maximum of 12 hours.
Once done, drain the water away and rinse the veggies with cold water. Squeeze out as much water as possible and transfer the veggies to a stock pot.
Next, transfer the chopped tomatoes to the stock pot as well.
Lastly, add all of the other ingredients, but do not add the sugar! Over medium-high heat, bring the mixture to a boil, stirring often.
Once boiling, reduce the heat to medium-low. The mixture should be bubbling slightly, but not boiling.
Cook for 40 minutes.
Add the sugar and stir well. Once the mixture returns back to a slight bubble, it’s time to fill the jars and process using the water bath canning method.
Can for 15 minutes.

Notes

It’s important to plan ahead before starting this recipe because some of the veggies need at least 8 hours of soaking time before you get to the cooking or canning stages. I like to prepare those veggies in the evening and start cooking canning the next morning.

The recipe above will yield 24 half pint/8 ounce/250mL jars.

One serving size is equal to 2 tablespoons.

Nutrition